Crystallization of sugars

Crystallization of sugars occurs when sugar molecules come together to form solid crystals. This process typically happens when a sugar solution is heated and then cooled slowly. As the solution cools, sugar molecules start to bond and arrange themselves into a structured pattern, forming visible crystals. This is commonly seen in candies and certain food products. Crystallization can also affect the texture of foods; for instance, in making fudge or caramels, controlling this process is essential to achieve the desired smoothness or graininess. Proper crystallization is key in cooking and candy-making for consistency and quality.